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Written by Angie Pangie
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Monday, 21 January 2008 |
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An easy Mexican casserole that is easy to put together, but doesn't skimp on flavor.
1 lb. ground beef
1 medium onion, chopped
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
4 flour tortillas
1 small can corn, drained (I really like the white/yellow mixed corn for this)
1 (10 oz.) can of red sauce (enchilada sauce)
1 (14.5 oz) can petite diced tomatoes (or 2 fresh chopped, seeded tomatoes)
1 can (4oz) green chilies, drained
2 cups of shredded cheddar or Mexican blend cheese
Hot sauce, if desired
Sour cream, if desired
Green onions, chopped - for garnish
1 small tomato, chopped and seeded - for garnish
In a saute pan, brown the ground beef with the onion. Add the garlic powder, chili powder, salt and pepper. Drain the grease.
In a medium bowl, mix the red sauce, tomatoes and chilies. You may wish to only use part of the can of chilies, especially if you’re feeding children or the spicy impaired.
Preheat the oven to 350 degrees.
Place two tortillas in the bottom of a casserole dish. Tear the tortillas into make them fit and cover the bottom of the dish.
Place half of the meat mixture over the tortillas. Sprinkle half the corn over the meat. Sprinkle half the cheese over the corn.
Repeat the layers, ending with a layer of cheese on the top. If you would like, you can sprinkle some hot sauce on top. It looks pretty, and it will jazz up the heat a notch.
Bake for about 20-30 minutes, until hot all the way through and the cheese is melted on top.
Remove from the oven and sprinkle green onions and chopped tomato over the top for garnish. Serve with sour cream, if desired.
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Last Updated ( Friday, 25 January 2008 )
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